Banana Bread – optional coconut for Desert
2 1/2 cups of gluten-free all-purpose flour pre mix.
2 teaspoons of gluten free baking powder.
2 teaspoons of mixed spice
1 cup of firmly packed brown sugar
100g shredded coconut (optional)
1 egg, lightly beaten
2 egg whites
300 ml of milk – rice milk is least intrusive flavour wise I find
50g butter or canola or dairy free marg, melted
2 medium ripe bananas, mashed
Preheat oven to 180 degrees.
Grease and line a 10cm x 23cm (4 inch by 9 inch) loaf tin with baking paper
Sift the flour, baking powder and mixed spice into a bowl. Stir in the sugar and coconut (if adding) and make a well in the center.
Whisk together the egg, egg whites, milk and butter/marg.
Poor into the well and stir until just combined.
Fold through the mashed bananas.
Spoon the mixture into the prepared tin and bake for 1 1/4 hours, or until a skewer comes out clean when inserted into the center.
Serving Suggestions:
Serve warm
Serve cold
Serve toasted
Top with butter, jam, banana… very versatile. Makes a great breakfast with coffee if you’re on the run too!